Florentine cookies

Name: Florentine cookies
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 25 g candied ginger; 35 g dried cranberries; 50 g Cherries; 150 g vegan margarine (e.g. Alsan); 165 g Sugar; 20 g Golden syrup caramel; 100 g Flour; 100 g Almond slivers; 100 g chopped nuts or kernels (e.g. pistachios, walnuts, macadamia nuts); 30 g Citation; 30 g Cornflakes; 150 g Dark chocolate coating; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

25 g candied ginger
35 g dried cranberries
50 g Cherries
150 g vegan margarine (e.g. Alsan)
165 g Sugar
20 g Golden syrup caramel
100 g Flour
100 g Almond slivers
100 g chopped nuts or kernels (e.g. pistachios, walnuts, macadamia nuts)
30 g Citation
30 g Cornflakes
150 g Dark chocolate coating
baking paper

Directions

1
Chop ginger, cranberries and cherries. Bring margarine, sugar and syrup to the boil in a saucepan over medium heat while stirring briefly. Remove from heat. Stir flour, almonds, nuts, ginger, cranberries, cherries, lemon peel and cornflakes into the sugar mixture with a dough scraper.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Place 1 tbsp. of nut mixture on each tray as small heaps at a distance (approx. 9 heaps per tray).
3
Bake in the hot oven for about 10 minutes one after the other until the cookie edges turn golden brown. Take them out and let them cool down on the tray for about 10 minutes. Carefully loosen and let cool on a cake rack.
4
Chop the couverture and melt in a hot water bath. Spread the chocolate coating on the smooth underside of the cookies. Leave to dry.